Baklava, an ancient Turkish pastry made out of layers of a very thin unleavened dough called filo, filled with chopped nuts all held together with honey or syrup. Though it is a popular dessert in many Middle East countries, it is believed that its origin comes from Turkey.


The history of this delicious pastry is not well documented, but there is evidence that Baklava was the favourite food of many Turkish Sultans who presented trays of the pastry during the ceremonial procession of the Baklava Alayi. The dessert used to be only reserved for the rich and for special events, but nowadays it has become a common treat sold at bakeries, markets and cafés.

This treat is not that difficult to make at home, so if you want to test your cooking skills and want to try something new follow this recipe.


  • 200 grams of unsalted butter, 200 grams
  • 12 to 14 sheets of filo pastry
  • 100 grams of Pistachios
  • 100 grams of almonds
  • 50 grams of pine nuts
  • 125 grams of sugar
  • a spoonful of cinnamon
  • One cinnamon stick
  • One lemon
  • A couple of clove
  • 60 ml of orange blossom water
  • A glass of water




How to prepare it?

For starters, you must place a sheet of phyllo on a buttered baking pan. Then, brush the phyllo with butter and add another layer, continuing until you have used a half pound of dough. After that, sprinkle pastry with 2 cups of chopped pistachios and then cover with alternating layers of phyllo brushed with butter. Brush the top layer with butter and then cut the dough into triangles. Bake at 350 degrees until golden brown.

Melt 1 pound of sugar with the juice of half a lemon and 1 glass of water over medium heat to make a syrup. Finally, pour the syrup over warm baklava, allow to cool, and serve.

Sources: Baklava Recipe, Bootsnall, Brit, George Christidis